I tracked down the recipe for this Olive Oil Pound Cake after seeing a photo for the most beautiful bundt cake on Twitter. I suffered some serious bundt pan envy for a while and thanks to Google Translate I was able to get the jist of the recipe as the original recipe is in Spanish. I loved the use of olive oil in the recipe and knew I had to bake it. 
The result was a delicious moist cake with ample citrus and vanilla notes. The original recipe mentions that the cake is at its best two days after baking but I have to confess I popped the slices in the freezer the day after baking it as I had to stop eating it. So if someone has the self control to make the cake last that long please let me know if it is at its best after two days.
The recipe calls for the olive oil to be infused with citrus peel and spices for 24 hours. I tweaked the recipe slightly and omitted the spices of cinnamon and star anise and just used a vanilla pod. And I replaced the orange with naartjie (tangerine) peel. You can stick to the original recipe and use orange or replace it with any citrus fruit of your choice. I think lemon would work particularly well and it is available all year round. (The recipe also calls for limes and I always zest limes when they are in season and freeze the zest so I have available during the year).
Another addition is a cup of fortified wine like sherry. I was a bit stumped as to what to use as I did not have any and did not want to buy just for this recipe since I hardly ever drink sherry (much to my friend Conrad’s – who is a sherry connoisseur – dismay). So I replaced the sherry with Amaretto which I think worked perfectly. You can also serve the cake with a glass of Amaretto on crushed ice.
The cake bakes a crown/belly which you need to cut off (and eat) to be able to let the cake stand evenly. Serve the cake simply dusted with icing sugar and fresh berries or citrus segments on the side. Or a chocolate ganache for a more decadent cake.
**GIVEAWAY** One subscriber will receive a bottle of Baleia Extra Virgin Olive Oil. All you need to do is make sure you are a subscriber to the blog (the option to subscribe is to the right of this recipe) and tell me where Baleia Extra Virgin Olive Oil is produced by leaving a comment below before the 4th of September.
*The giveaway is only open to readers based in South Africa*
Olive Oil Pound Cake
Ingredients
- To prepare the bundt tin:
- 3 tbsp melted butter
- 1 tbsp flour
- For the pound cake :
- 250 ml Baleia Extra Virgin Olive Oil
- the peel of one orange or other citrus fruit to your taste
- 1 vanilla pod split lengthways with a sharp knife
- 380 g cake flour
- 10 g baking powder
- 1 g salt
- 430 g sugar
- zest of two limes
- 5 large eggs
- 250 ml Amaretto or sherry
- icing sugar to decorate and fresh berries to serve
Instructions
- On the day before, place the olive oil, peel and vanilla bean pod in a saucepan and heat over a medium heat until it reaches 90 degrees C
- Pour the oil into a glass bowl, remove the vanilla pod, scrape out the seeds and return the pod and seeds to the oil
- Cover the oil with plastic wrap and leave to infuse for 24 hours
- Prepare a non stock bundt baking tin by greasing it with butter and dusting with flour
- Turn the pan over discard any loose flour
- Preheat the oven to 180 degrees C
- Sift the flour, baking powder and salt 3 times
- Remove the peel and vanilla pod from the olive oil and use an electric beater to beat the sugar and olive oil until well combined
- Mix in the lime zest
- Add the eggs one by one and beat well after each addition
- Add half the flour and mix with a spatula until well combined
- Add half the Amaretto or sherry and mix well
- Repeat with the remaining flour and Amaretto
- Pour the batter into the bundt tin and bake for about 50 minutes until a skewer comes out clean
- Let the cake stand for at least 15 minutes, unmold and let the cake cool down completely
- Once cooled, slice off the crown/belly and put cut side down on a serving platter
- Serve with a dusting of icing sugar and fresh berries or citrus fruit
- Store the cake in an airtight container
Some more Baking inspiration here
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** Disclaimer: Olive oil sponsored by Baleia Extra Virgin Olive Oil
I am proud to be associated with Baleia Extra Virgin Olive Oil and use it whenever a recipe requires Extra Virgin Olive Oil. The South African cold press extra virgin Olive Oil is produced in the Riversdale area, has a whiff of fresh cut grass and aromas of green tomatoes, almonds artichokes and green apples.
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James Hayes
Aug 29, 2016
Baleia Extra Virgin Olive Oil is produced in the Riversdale area.
Bianca Davies
Aug 29, 2016
Ooh yum! Food porn as always! I adore Baleia’s wines and can only imagine how delicious their olive oil must be! The olive oil is produced on Dassieklip farm in the Riversdale area and I sincerely hope I get to try it and make this gorgeous cake with it!
Vanessa Christiane
Aug 29, 2016
The Bundt Cake looks awesome have to give it a try as i enjoy baking! and I know how delicious your Olive Oils are as I have received a Balei Olive Oil gift from a friend, it was however a while back so its finished already ! I always test olive oils by pouring some into the ‘cupped’ palm of my hand and basically suck it up. I ONLY cook with Olive Oil and our salad dressings are only ever Olive Oil and Balsamic Vinegar. Would love to be in line to win more of your Oils.
Leah Borkowf
Aug 29, 2016
Produced in Riversdale area
Gary
Aug 29, 2016
Riversdale area
Pa
Aug 29, 2016
Hein jou ouma sou baie in haar skik gewees het dat jy een van haar bordjies gebruik het. Dis minstens 80 jaar oud
Annelize de Bruyn
Aug 29, 2016
Definitely want to try this recipe!
The answer to the question is Dassieklip farm in the Riversdale, South Africa
Celeste
Aug 31, 2016
Baleia Extra Virgin Olive Oil is produced on the Dassieklip farm in the Riversdale area
Vanessa
Sep 3, 2016
Dassiesklip Farm within the greater Riversdale area. Doesnt anykne kniw thd awesome Dassiesfontein country shop on the route? … tsje some extra time out on your journey, discover the awesomeness within, have lunch a glass of vino, stroll through the shop and find something special to take hkme, even if it’s just theif freshly baked bread and home made preserves! Awesomeness … only one glass though sadly if you are travelling! I was gifted some of their amazing oils but way long ago, I go through oilve oils like I do water! Best tasted if you are into your EVO / OO from the cup of your hand, or mine
heinstirred
Sep 4, 2016
Thank you all for entering. The lucky winner is Annelize de Bruyn. Please check your inbox Annelize.
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